PorkAmerican Cuisine

Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

About This Recipe

Instructions

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Serves 2 1.
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Adjust racks to top and middle positions and preheat oven to 450 degrees.
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Wash and dry all produce.
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Dice sweet potatoes into 1/2-inch pieces.
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Toss on a baking sheet with a drizzle of oil, salt, and pepper.
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Roast on top rack for 12 minutes (we'll roast the zucchini then).
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2.
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Meanwhile, halve and core apple; thinly slice into half-moons.
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Peel and finely chop garlic.
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Quarter lemon.
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Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons.
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Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.
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Set aside.
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3.
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Pat pork dry with paper towels and season all over with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat.
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Add pork and cook until browned and cooked through, 4-5 minutes per side.
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Turn off heat; transfer to a plate.
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4.
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Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more.
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5.
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Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat.
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Add apple and season with salt and pepper.
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Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes.
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Add garlic; cook until fragrant, 30 seconds.
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Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4).
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Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes.
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Season with salt and pepper.
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6.
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Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice.
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Divide pork, zucchini, and sweet potatoes between plates.
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Top pork with glazed apple sauce.
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Top zucchini with a squeeze of lemon juice.